Mallow Fudge

Mashmallow Creme Fantasy Fudge

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 package semi-sweet chocolate chips
1 jar (7 oz.) Jet-Puffed marshmallow creme
1 cup chopped walnuts (optional)
1 tsp. vanilla

*Place sugar, butter and evaporated milk in a saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil for 4 1/2 minutes, stirring constantly to prevent scorching. Remove from heat. Add chocolate chips and marshmallow creme. Stir until completely melted. Add vanilla and nuts and mix well. Pour immediately into a 9x13 pan and spread to even it out. Leave at room temperature for 4 hours or until completely cooled. Cut into 1-inch squares.

Cheesy Potato Soup

Cheesy Potato Soup

2 lg spuds peeled and diced
1/2 c. butter
1/2 c. flour
2 cans chicken broth
1 can cream of celery soup
3 c. milk
3 c. sharp cheddar cheese- shredded
1/2 c. onion- sauteed (optional)

Boil spuds for 10 mins and drain. Set aside. In a large pot, melt butter. Whisk in flour and add chicken broth. Add spuds and coat. Add milk, soup and onions (optional) and bring to a boil till thickened (About 3 mins). Turn down heat and add cheese. Stir, serve and eat with rolls or bread. So easy and so stinking good!

Tater Tot Casserole

Tater Tot Casserole

1 1/2 lbs browned hamburger meat
1/2 bag tater tots- maybe a little more
1 can cream of mushroom soup
1/2 can milk
2 cups cheese

Pour enough tater tots to cover the bottom of a 9x13 pan. Sprinkle hamburger meat on top. Mix soup and milk together and pour over meat and tots. Sprinkle cheese on top. Bake at 350 degrees for 35 mins. Yum yum yum!

Coke Chicken Burros

My husband took one bite and said, "What is in this?"
At first I thought, oh no...he hates it!
Boy was I wrong.
He said, "These are so freaking good!"
Guess we'll have to make them again, and again, and again!

Coke Chicken
2 large chicken breasts
1 can coke or vanilla coke
1 c. brown sugar
1/2 jar salsa verde

Cook chicken in crock pot on high for 2 hours. Shred. Then add coke, brown sugar, and salsa. Cook for another hour. Roll in a flour tortilla with cheese and sour cream. So good! Enjoy! It would also be yummy on top of chips.

Manicotti Roll Ups

Don't these look delish?????
It's a different spin on an old fav.
Manicotti is one of our favorite dishes and I'm always trying to find ways to make our favorite foods easier. I'm pretty sure I succeeded and it was a hit. I actually think I prefer them like this.

Manicotti Roll Ups
10 lasagna noodles cooked as directed
1 small container ricotta cheese
1 egg
2 mushrooms washed and diced into small pieces
1/2 zucchini washed and diced into small pieces
handful of parsley chopped
1/2 c. shredded Parmesan cheese
1/2 c. shredded mozzarella cheese
1 jar Marinara sauce ( I prefer Ragu)

Saute mushrooms and zucchini with 1 Tablespoon of butter. In a bowl, combine ricotta cheese, egg, parsley, and half the cheese. Add mushrooms and zucchini and mix. Spread mixture onto lasagna noodles and roll up. In a 9x13 pan, pour a little marinara sauce on the bottom of the pan then place the roll up on top. Pour the rest of the marinara sauce on to roll up and sprinkle remaining cheeses on top. You may want to use more if you'd like. Bake at 400 degrees, 12-15 minutes.  

Chix and Dumplings

The other night I was craving a good creamy soup.
I started looking up recipes for Chicken and Dumplings and came up with my own version.
It turned out super yummy!

Chicken and Dumpling Soup
In a crock pot combine:
2 cans chicken broth
2 cans cream of chicken soup
1 envelope chicken gravy
6 boneless skinless chicken tenderloins
12 oz bag frozen mixed veggies
salt and pepper to taste
1 can refrigerator biscuits (don't add till the last 15 minutes)

Cook on high for 3-4 hours or low 6-7. When chicken is good and tender, remove it, cut into cubes, then add back in. 20 minutes before serving, cut each biscuit in half and then portion each half into thirds and roll into balls. Add as many as you'd like. I didn't use the whole can. Just enough to fill the top with dumplings. Add all the biscuits at the same time, so roll them all and then add them. Each and relax!

Rigatoni~a yummy Italian dish

Rigatoni


1 1/2 pounds browned hamburger meat
1/2 box Rigatoni noodles, boiled and drained
8 oz block mozzarella cheese cut into cubes
4 oz cream cheese
1/2 c. shredded mozzarella cheese
3/4 jar spaghetti sauce

Preheat oven to 400 degrees. Combine noodles, hamburger meat, cubed mozzarella cheese, and spaghetti sauce. Pour in a 9x9 baking dish. With your fingers, pull apart chunks of cream cheese and distribute evenly on top. Sprinkle shredded mozzarella cheese on top. Bake 10-12 minutes, or till cheese on top is melted. Enjoy!

Dinner in a biscuit

This is a quick an easy dinner when you need something quick and easy!

Dinner in a biscuit
1 1/2 pounds hamburger meat
1/2 pkg taco meat seasoning
1/2 small can tom sauce
1/2 c. cheese
2 containers biscuit dough (you will only use part of 1 can)

Preheat oven to baking temp of biscuits, 350 or 375.  Add taco seasoning and tom sauce to meat.  In a cupcake pan, mold dough inside leaving a spot for the taco meat. Fill each biscuit with taco meat. Bake for 10 minutes. Take out then sprinkle the top with cheese. Bake another 3-4 minutes. You can top these babies with sour cream, salsa, tom, avocado. Super easy and super yummy!

Crock Pot Lasagna

My kids have ball games starting at 5:15 a couple days out of the week. It's too early to eat dinner at 4:30, but by the time we get home it's almost 7pm leaving no time to make dinner. Not wanting to always stop for fast food I decided using the crock pot was the next best thing. We all LOVE lasagna and I found this recipe in a church cookbook. It was delish and a perfect ending to a sweet ball game!

Crock Pot Lasagna
1 1/2 pounds browned hamburger meat
1/2 jar spaghetti sauce (add more if you like it more saucy)
1/4 c. water
6 dry lasagna noodles
1/2 carton cottage cheese
1 1/2 c. mozzarella cheese
1 1/2 c. cheddar cheese

Mix meat, sauce and water. Spray your crock pot with pam cooking spray.  Spoon a thin layer of meat onto the bottom of crock pot. Spoon a little cottage on top. Sprinkle 1/3 of both cheeses on top. Break 2 noodles into small pieces in top of cheese. Repeat 3 layers. Cook on low 5-6 hours or high 2-3 hours.  Enjoy!

Crock Potin'

It's been stormy here in AZ this week. Soup has been sounding heavenly! Here's one of our family favs that warms the belly and comforts the soul.

Cheesy Potato Soup- Crock Pot style
1 bag frozen hashbrowns thawed-don't use the shredded kind
1 small block Velveeta cheese- cubed
1 small onion- I like to saute mine in a little butter first
1 16oz tub sour cream
1 pouch Ocsar Mayer real bacon bits
1 can cream of chicken soup
1 can cream of celery soup
1 stick butter
1/2c. to 1c. milk-optional
Place everything in a crock pot and mix well. It will be thick, but as everything melts it will thin out. Cook on high for 5 to 6 hours.  If the soup is too thick for your liking, add 1/2c. of milk or more till desired consistancy.  Serve with dinner rolls.

Italian Baked Chicken

"Mom! I just can't stop eating this!"

Needless to say, this one is a keeper!

Italian Baked Chicken
5 boneless skinless chicken tenderloins
1 envelope dry Italian dressing mix
1/2c. water
1 8oz cube cream cheese
1 can cream of chicken soup
1 box chicken stuffing
1c. Mozzarella cheese
2c. bowtie pasta noodles
Mix Italian dressing with water.  Place chicken in a crock pot. Pour dressing over chicken and cook for 3 hours.  Shred with a fork.  With a hand mixer, blend cream cheese and cream of chicken soup. Pour over chicken and cook for 1 more hour.  Boil noodles and prepare stuffing the last 15 minutes of the hour. Drain noodles and place back in the pan.  Pour chicken sauce over the noodles and then pour into a 9x9 baking dish.  Sprinkle with cheese and spread stuffing on top. Bake at 400 degrees for 10 minutes. Enjoy!

Banana Caramel Tiramisu

Ingredients:

1 (4 oz) pkg instant Banana Pudding
1 C cold milk
1 1/3 C Caramel Dipping Sauce (your favorite)
1/2 C sour cream
2 C whipped topping
30 Ladyfinger cookies
1 C orange juice
2 ripe bananas-peeled and sliced

Topping:
1 1/2 C whipped topping
1/4 C caramel dipping sauce
ground cinnamon

Directions:

Combine pudding mix and cold milk in a large bowl and whisk to thicken. Add 1/3 C Caramel dip and sour cream. Whisk to combine. Fold in whipped topping.

Dip 15 Ladyfingers in orange juice and arrange on one layer of a 9"x11" pan. Spread 1/2 C of caramel dip over soaked Ladyfingers. Spoon half of cream mixture over caramel and spread into an even layer. Top with half of banana slices. Repeat process with remaining ingredients. For topping, spread whipped topping over all, drizzle with caramel and sprinkle with cinnamon. Store covered in fridge until ready to serve.

Stuffed Peppers

Oh my heavens this is a goodie!
I found this recipe while cutting coupons. I knew coupon cutting was worth it! And this recipe is!

Stuffed Red Peppers
4 lg red bell peppers (I'm sure green would work too)
1 c. minute rice, uncooked
2 Tbs Mrs Dash Tomato Basil Garlic seasoning
1 pound browned ground beef
1 egg, lightly beaten
1/2 c. bread crumbs (Italian style is delish!)
1 jar marinara sauce
1/4 c. shredded Parmesan cheese

Remove tops and seeds from peppers. Place in a 9x9 baking dish.
Combine uncooked rice, seasoning, beef, egg, and bread crumbs. Mix well. Stuff mixture into peppers.
Pour sauce over peppers and sprinkle with cheese. Cover and bake at 350 degrees for 45 minutes, or till peppers are tender.

What's for dinner

We'll be having this.

You can get the recipe here.

I LOVE Picky-Palate.

I'll probably put my own spin on it, cuz that's what I do.

I'll let you know how it all turns out.

I'm already drooling!

Cooking Tricks

I love to cook and make new things, but I hate spending a lot of time in the kitchen doing so. This last year my life was crazy, but I didn't want my family to suffer and my wallet was too thin for take out and fast food each night. I found a few little tricks that helped me do what a love, feed my family a home cooked meal each night so I thought I'd share some of my cooking tricks.

1. Buy hamburger meat in bulk and cook it up.
It does take a little time to cook up so much meat, but when you have 8 bags of meat cooked and ready to go it cuts cooking time in half! You can do chicken as well. Dice it, shred it or leave it alone.

2. Make a weekly menu
Write out everything you need and add what you don't have to your shopping list. This helps you not spend too much money at the store as well as finding out later that you don't have something for the meal you are cooking.

3. Create a meal list
I was getting stuck in a food rut. Spaghetti or enchiladas. It seemed I was making the same meals over and over again. As soon as I made a meal list I remembered meals I had forgotten about, added new favorites to the list, and was no longer stuck in a rut.

4. Crock pot
I forgot how much I loved my crock pot! Set it, forget it, and when you get home it's ready. You can even put them outside so your house doesn't heat up. That's the last thing we need in AZ!

5. Rhodes Rolls
These bad boys are so yummy! I'm not a baker at all. When I try nothing works out for me. I am so banned from yeast! You buy these in the freezer section and they taste like homemade. I set mine outside for faster rising. They have turned out perfect every time. I like to bake mine in a muffin pan. They end up being pull apart rolls.

So, these are a few little tricks I've found. What are some of yours?

Tamale Pie

1 1/2 lbs browned hamburger meat

1 small can tomato sauce

1 cup corn-frozen or canned, drained

1 small can sliced or chopped olives-drain if needed

1 small can green chili's

2 cups shredded cheese

1 pgk taco seasoning

2 pkgs crescent rolls

In a greased 9x13 pan, place 1 can of rolls. They roll out like a square, so you just need to spread to the sides. They may come apart a bit, but that's okay. Mix together meat, tomato sauce, corn, olives, green chili and taco seasoning. Spread on top of rolls. Top with cheese. Place the other can of rolls on top of meat mixture. Bake at 350 for 35-40 minutes. Top with sour cream.

Salsa Verde Enchiladas

This recipe freezes REALLY well for up to 3 months. See instructions below on how to thaw and reheat. Ingredients
•1 rotisserie chicken
•1 jar (16- to 17.6-ounce) mild salsa verde
•3 green onions, thinly sliced
•1/8 cup fresh lime juice
•1/4 cup (loosely packed) fresh cilantro leaves, chopped
•8 (6-inch) corn tortillas •1/2 container (8-ounce) reduced-fat sour cream
•1/4 cup reduced-sodium chicken broth
•1/2 cup shredded Mexican cheese blend

Directions
1. Remove meat from chicken and coarsely shred; place in medium bowl (you will need about 2 cups; reserve any extra for use another day). Discard skin and bones. Stir 1/4 cup salsa verde into chicken to evenly coat.
2. Preheat oven to 350 degrees F. Grease 13" by 9" glass or ceramic baking dish; set aside. In 12-inch skillet, heat remaining salsa verde, green onions, and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 1 tablespoon cilantro; keep warm over very low heat.
3. With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture.
4. Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover baking dish with foil and bake 15 minutes. Remove foil; sprinkle with 1 cup cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts.

From freezer: Thaw overnight in covered container. Heat, loosely covered, at 350 degrees F 45 minutes; uncover and heat 10 to 15 minutes longer.

White Chicken Chili

I'm in a rotisserie chicken phase and have been looking for quick and easy recipes to use it up. This one was FABULOUS! More like a hearty soup than a chili, it is very filling and VERY health-conscious.

• 1 Tbsp. canola oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 2 15 oz. cans cannellini beans, drained and rinsed
• 1 15 oz. can navy beans, drained and rinsed
• 3 cups cooked, diced Rotisserie chicken meat
• 1 4 oz. can diced green chiles
• 1/4 tsp. cayenne pepper
• 2 tsp. cumin
• 1 tsp. oregano
• kosher salt and pepper to taste
• 1 cup shredded Monterey Jack cheese (optional)
• 4 sliced green onions (optional)

Heat oil over medium heat in a dutch oven or heavy saucepan. Add onion and garlic. Cook 2-3 minutes. Process one cup chicken broth and 1 can cannellini beans in a blender or food processor until smooth. Add to onion and garlic mixture. Stir in remaining ingredients. Bring to a boil, then turn heat down to medium-low. Simmer 20-30 minutes. Top with cheese and green onions.

Baked Chicken Chimichangas

This meal was super easy and used up part of a rotisserie chicken, which I love. The filling was so good, I'm tempted to use it atop a green salad for a quick fix.

1 1/2 cups cooked chicken, roughly chopped (I used half a rotisserie chicken)
1/2 tsp chili powder
1 tsp dried oregano, crushed
1 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
5 scallions, finely chopped
1/2 cup drained & rinsed black beans
2 tblspns chopped fresh cilantro
3/4 cup salsa
8 oz shredded cheese
7 flour tortillas
oil for brushing

Preheat oven to 400F. In a large bowl, combine the chicken, cumin, oregano, chili powder, garlic powder, salt, pepper, scallions, black beans, and cilantro. Add the salsa and cheese. Stir to combine. Taste for seasoning and adjust as needed.

Brush tortillas on one side very lightly with water then stack on a paper towel. Wrap twel around tortillas and microwave about 25 seconds.

Remove one tortilla from towel and add 1/3 cup of filling to center. Wrap like you would a burrito. Take care not to roll too tightly or the tortilla will tear or burst during baking. Place chimi seam-side down on foil-lined baking sheet. Repeat with other tortillas.

Brush tops and sides of each chimi with oil. Bake for 23 to 26 minutes or until golden and crispy. Serve with additional salsa, cheese, guacamole and sour cream.

Glazed Mini Meatloaves

(adapted from the Best 30-Minute Recipe)
Makes 4-5 mini meatloaves.

Meatloaves:
17-20 saltine crackers, crushed fine (about 2/3 cup)
1/4 cup whole milk
1/3 cup minced fresh parsley
3 tablespoons Worcestershire sauce
1 large egg
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground meat (I used a combination of lean ground chuck and lean ground pork)
2 teaspoons oil (I used canola oil)

Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar

Adjust an oven rack to the middle position and heat the oven to 425 degrees. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Add ground meat and combine until uniform. Shape mixture into oval loaves (I doubled the recipe and got 10 mini loaves, so when I make the recipe without doubling it, I plan to shape into at least 5 loaves - they were definitely big enough to be perfectly filling!).

Heat oil in 12-inch nonstick skillet over medium heat until the oil is rippling. Add meatloaves (without letting them touch sides) and brown well on one side, 3-5 minutes. Carefully flip loaves over and tidy up edges using a spatula (I didn't need to do this - my meatloaves managed to hold their shape really well). Brown on this side for another 2-3 minutes.

Meanwhile, mix glaze ingredients together until smooth. Transfer mini meatloaves to a foil-lined baking pan and spoon the glaze over the top of each meatloaf. Bake for 18-20 minutes, until the center of the loaf registers 160 degrees on an instant-read thermometer (or do like I do and cut one of the little babies open and if it looks done - pull 'em out of the oven!).

Submitted by Tay Lynn Gudmunson